DANCIN Vineyards

Featured Recipe

Brown-Butter Halibut with Cauliflower Purée

Perfect with the DANCIN Vineyards 2024 Assemblage Chardonnay.

Serves 4 · Prep 15 minutes · Cook 30 minutes

Ingredients

• Halibut
• 4 halibut fillets, approximately 6 ounces each
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter
• 8 fresh sage leaves
• 1 garlic clove, lightly crushed
• 1 teaspoon lemon zest
• Salt and black pepper
• Lemon wedges
• Cauliflower purée
• 1 large head cauliflower, cut into florets
• 2 garlic cloves
• ½ cup chicken or vegetable broth
• ¼ cup heavy cream
• 2 tablespoons butter
• Salt and black pepper

Directions

1. Place the cauliflower, garlic and broth in a saucepan. Cover and simmer for 12–15 minutes, until very tender.
2. Add the cream and butter. Blend until completely smooth, then season with salt and pepper. Keep warm.
3. Pat the halibut dry and season both sides with salt and pepper.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Place the halibut in the skillet and cook for approximately 4 minutes without moving it.
6. Turn the fish and cook for another 3–4 minutes, until opaque and easily flaked.
7. Reduce the heat. Add the butter, sage and crushed garlic. Cook until the butter turns golden and the sage becomes crisp.
8. Spoon the brown butter repeatedly over the halibut. Finish with lemon zest.
9. Spread the cauliflower purée onto each plate and place the halibut on top. Spoon over the brown butter and garnish with crispy sage.

Serve with roasted delicata squash and Brussels sprouts. Chill the Chardonnay to approximately 50–55°F.